• If using raw tamarind, soak it in 3 cups of warm water for 15~20 minutes. Then squeeze the pulp and extract the juice, discard the fibrous pulp. If using tamarind paste, add 1½ cups of water to tamarind paste and set aside.

To make the Spice powder:

• Heat oil in a medium size pan on medium flame. Add coriander seeds, red chilies, asafetida, peppercorn, cumin, fenugreek, mustard seeds, chana & urad dal and curry leaves. Cook, stirring, until the seeds and dal are golden and fragrant. Remove into a plate. Let cool and grind to a fine powder.

Make the Garnish:

• In the same pan, dry roast the sesame seeds and dry grated coconut until golden. Cool and grind to a fine powder. Set aside.

To make Tamarind Chutney:

• Heat gingelly oil in a medium size pan on medium heat. Add red chilies and fry till dark brown, about 1~2 minutes. Add mustard seeds, chana dal, curry leaves and cook till the mustard seeds splutter. Carefully stir in the tamarind paste, salt and jaggery.

  Simmer on low heat till the mixture thickens almost to the consistency of a jam, about 10~12 minutes.
• Stir in all of the ground spice powder. Add 2 tablespoons of the garnish powder and mix well. Turn off the heat. Reserve the remaining garnish powder for garnishing the rice.

  Pulikachal is now ready. Cool it completely and store in an airtight container in the fridge for later use.

To make Tamarind Rice:

• Cook rice and make sure the grains are separate and is not mushy. Spread on a plate to cool. Gently mix in oil, turmeric and salt until incorporated.
• Heat oil, add mustard seeds, chana dal, urad dal, asafetida (hing) and curry leaves. Fry till dals are golden and mustard seeds splutter. Add this tempering to the rice.

  In the same pan, roast peanuts until evenly golden brown all over. Add this to the rice as well.
• Add 3~4 tablespoons of tamarind chutney to the rice and mix gently. Sprinkle the reserved garnish powder and mix well. Serve right away!!